Save for Tony Parker and the Michelin Man, Ludo Lefebvre might just be the most famous Frenchman in America today. As a judge/mentor on ABC’s cooking competition show The Taste, he’s known for challenging upstart cooks with a razor-sharp palate — and for his thick-as-matelote-stew Bourgogne accent. But in food-world circles he’s best known for running two successful Los Angeles restaurants, the impossible-to-book Trois Mec and the new, walk-in-only Petit Trois. Here, a recipe from his first book, Crave, which has recently been reprinted.

A favorite classic of French country cooking is navarin, a hearty (and heavy) mutton stew with small onions, potatoes, peas and carrots. I thought it would be fun to refine a rustic staple, and while this is a stylized version of the original, its quite satisfying. Instead of the traditional, heavily floured sauce, Ive substituted lamb broth, a much less aggressive stand-in that still reinforces the flavor of lamb without making it too strong.

Reprinted with permission from Crave